Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and devein shrimp. Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile vinegar over jicama; toss gently. Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired. To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4 cups vinegar. From _Creme de Colorado_ by The Junior League of Denver, CO. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 12.3mg||0 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 37.7g|
|Protein 0.1g||0 %|
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Calories per serving: 161
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